Snack time involves this gorgeous Chocolate Pumpkin Tart. It’s perfect for the upcoming holidays.
This is going to come off shocking to some of you “pumpkin lovers” out there. I’m not the biggest fan of pumpkin puree. You can count on me to eat all the roasted seeds from the pumpkin, but the puree just doesn’t speak to me. However, I decided that anything can go with chocolate and I LOVE chocolate, so the pairing of chocolate and pumpkin happened.
A couple years ago, I made this Chocolate Truffle Tart and my family went nuts for it. This time around I decided to alter it a bit to accommodate pumpkin and something that could go around the Thanksgiving table. You won’t find a pumpkin pie for our Thanksgiving meal because I highly doubt that a slice will be eaten but you will find this on the table.
My kids even received an early holiday preview by testing it out. You could say that they had no idea that pumpkin was even in this dessert. They tasted the additional pumpkin spice flavor and loved it but I didn’t actually tell them what it was. Maybe one day I will spill the beans.
This Chocolate Pumpkin Tart has the combination of 100% pure canned pumpkin puree and International Delight’s Pumpkin Pie Spice Creamer. The tart bottom is made with a graham cracker crust. After baking the tart you finish it off with a pumpkin pie spice chocolate glaze followed by white chocolate shavings.
If you LOVE pumpkin or anything with chocolate then this Chocolate Pumpkin Tart is the dessert for you to try out this season.
*Get your International Delight Pumpkin Pie Spice Creamer while it’s in stores. You can also find the Pumpkin Spice Iced Coffee in select locations as well.
Preheat oven to 350 degrees F.
Place finely ground graham crackers and sugar into a large bowl. Pour in the melted butter and mix until well combined. Place the mixture into a butter greased 9-inch tart dish. Slightly press down the mixture and the crust should go up the edges of the pan.
Bake for 10 minutes and then remove to cool.
Add creamer and chocolate to a double broiler over low/medium heat. Stir until all chocolate has melted. In a small bowl whisk together the eggs, vanilla, salt and sugar. Slowly pour in the chocolate and cream mixture. Then slowly stir in the pumpkin puree. Pour into the tart pan.
Bake for 22 minutes at 350 degrees F.
Remove and let it cool for 1 hour before topping with glaze.
Add creamer and chocolate to a double broiler over low heat. Stir until all chocolate has melted and then add in cocoa powder and light corn syrup. Pour over the chocolate tart pan and spread it out with a spatula to cover all areas.
Place in refrigerator for glaze to set for at least 1 hour.
Using a vegetable peeler or cheese grater shave the white chocolate and place on top before serving.
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This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.